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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 112g Recipe makes 12 muffins) |
||
| Calories 223 | ||
| Calories from Fat 63 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 263mg | 10% | |
| Potassium 220mg | 6% | |
| Total Carbohydrate 36.6g | 12% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 15.9g | ||
| Protein 5.9g | 11% | |
Peach Oatmeal Muffins
By: momaphet
Dec 17, 2007
This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.
12 muffins
Ingredients
-
1 (16 ounce) can peaches, drain and diced small
- 2 cups whole wheat pastry flour, see note
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4-1 teaspoon cinnamon
- 1/4-1/2 teaspoon nutmeg
- 1/4-1/2 teaspoon ground ginger
- 1 cup oatmeal, old fashioned or quick oats, not instant
- 2 eggs
- 1 cup milk
- 1/4 cup oil
Directions
1
Preheat oven to 350°F.2
Mix together dry ingredients, stir in oats and peaches.3
Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.4
Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.5
Bake 15- 18 minutes until done and muffin springs bake when lightly touched.6
Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.7
If using blueberries use about 1 1/2 cups.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Criseyde'sMom
On Sep 29, 2009
This is a perfect whole wheat muffin. I used three peaches diced but not peeled. It's hard to believe it is 100% whole wheat as it has a beautiful cake like texture! Thank you so much I will use again.
From: Heather in Barrie
On Aug 9, 2008
These were very tasty. I used a mixture of fresh peaches, apricots and nectarines, peeled and diced, 1/2 whole wheat flour and 1/2 all purpose. Took about 25 minbutes to bake. Will definitely make these again.
From: Chef de Sucre
On Jul 19, 2009
Thanks for the great recipe! I used 3 peeled and dice fresh peaches, and they tasted wonderful! I also used the high amount of spices, which was very nice, although I may use more cinnamon next time because we like it so much. Thanks again!
From: appleydapply
On Mar 25, 2009
Congrats on being Chef of the Day; I chose this recipe in honor! I made these for a snack for the kids and me, because we always need snacks, and because I want a prize in the 2008 Top Faves game! These were tasty and healthy but I had a problem with them falling apart when taking out of the tins. Even though I had diced the peaches small, the muffins didn’t seem to hold together with the peaches. I also used the lower amount of spices listed...I'd recommend using the higher amount for more flavor.
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